Tom Kha Fak Thong (Pumpkin and Tofu Coconut Soup)
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Ingredients
- 250 g firm tofu, cubed
- 300 g pumpkin, peeled and cubed
- 800 ml coconut milk
- 30 g galangal or ginger, sliced
- 2 lemongrass stalks, bruised
- 4 kaffir lime leaves
- 2 tbsp vegetarian fish sauce
- 1 fresh lime
Nutrition (per serving)
- Calories
- 529 kcal
- Protein
- 14.8 g
- Carbohydrate
- 15 g
- of which sugars
- 7.4 g
- Fat
- 45.5 g
- of which saturates
- 36 g
- Fibre
- 4.2 g
- Salt
- 1.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Pour the coconut milk into a large pan with the galangal, lemongrass and kaffir lime leaves, and bring to a gentle simmer.
- 2
Add the pumpkin and simmer for 12 minutes until tender.
- 3
Add the tofu and simmer for 3 more minutes to heat through.
- 4
Season with the vegetarian fish sauce and a good squeeze of lime juice.
- 5
Serve hot with jasmine rice on the side.
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